Pineapple and Cantaloupe Salad Recipe

Ingredients

Serve 4-6

• 1 small cantaloupe/rock melon, cut in half

• 1 small pineapple, skin removed                    

• 7 oz/200 g green beans, cooked and cut in short lengths

• 12 cherry tomatoes, cut in half

• 1 green bell pepper/capsicum, seeded, cored, and cut in small squares

Dressing:

• juice of 1 lemon

• 1/2 cup/125 ml extra-virgin olive oil

• 1 small bunch parsley

• 3 drops Tabasco sauce

• salt to taste

Method:

1. Peel the cantaloupe and cut in half. Cut the flesh of one half into small cubes and thinly slice the other half.

2. Slice the pineapple thinly. Place the pineapple slices on serving plates and place the cantaloupe slices on top.

3. Arrange the green beans, cantaloupe cubes, tomatoes, and bell pepper on top.

4. Dressing: Process the lemon juice, oil, parsley, and Tabasco sauce in a food processor or blender until well blended. Season with salt.

5. Pour the dressing over the salad and serve.